Gluten Free Millet Bread

This is a soft and very satisfying gluten-free bread that makes great sandwiches, especially grilled cheese, and is also great to eat with honey and butter or toasted with jam. It can be made with freshly milled flour or store-bought. Our whole family loves it. I usually double the recipe and make 2 loaves at a time.








1 cup warm milk
2 tsp active dry yeast (or instant yeast)
1 TBSP honey or sugar
1 cup millet flour
1-1/4 cup gluten free flour blend (I use Bob's Red Mill 1-to-1 flour)
1/4 cup almond flour
2 tsp xanthan gum
1-1/2 tsp salt
1 tsp apple cider vinegar (or white vinegar or lemon juice)
1/4 cup coconut oil, melted
3 eggs

Combine the warm milk, yeast, and honey or sugar in a large bowl. Leave for 15 minutes until the yeast activates and the mixture becomes foamy. 

Mix together the flours, xanthan gum, and salt in a small bowl. Set aside. 

Add the vinegar, oil, and eggs to the yeast mixture and stir to combine. Add the flour mixture and mix well. Continue mixing vigorously for 2-3 minutes to help the xanthan gum develop.

Pour dough into a greased 9x5 loaf pan and smooth the top. Lightly butter the top of the dough or spray with cooking spray to prevent drying. Allow to rise for 45-60 minutes in a warm place until the dough has risen to the top of the loaf pan or nearly doubled in size. Preheat the oven toward the end of the rising period to 350 degrees F. Bake for 40-45 minutes or until the middle of the loaf reads 200F.

Remove the loaf from the pan and place on a cooling rack until completely cool before slicing. Enjoy!